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Ingredients
Serves: 6

2 tablespoons olive oil

1/2 cup minced onion

1 clove garlic, minced

1/2 cup minced celery

40g butter

500g lean beef mince

1/2 teaspoon white sugar

1 teaspoon salt

1/2 teaspoon dried mint

185g fresh chopped mushrooms

185g tinned tomato paste

600ml beef stock

2 teaspoons dried basil

500g spaghetti

1 teaspoon olive oil

3 tablespoons salt

1 tablespoon chopped fresh parsley, for garnish

1/4 cup grated Romano cheese

DirectionsPreparation:45min › Cook:2hours › Ready in:2hours45min

In a large frypan warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.

Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.

In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.

Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.